Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.

Sylvie’s Turkey Tagine

Tagine is a succulent, traditional Moroccan dish, and I believe it to be the perfect stew, and this unique version offers a delicious way to use leftover turkey! Since the meat has already been roasted, it's a quick way to put dinner on the table in no time. The spice mix is a great way to introduce new flavors to your dishes.

1 Tbsp. Olive Oil

1 Yellow Onion, coarsely chopped

2 Garlic cloves, crushed

2 tsp. of Ras el Hanout (recipe follows)
1 tsp. Sweet Paprika

1 medium Yam (about 1 ½ cups), peeled, seeded and cubed

1 small Zucchini, cubed

2 small Carrots, chopped

3 Lbs. cooked Turkey Meat (leftover), cubed

1 c. Dried Currants
½ c. Water

Salt and Pepper to taste

Juice of ½ Lemon

Heat the oil in a tagine over medium heat. Cook the onion and garlic, and when they begin to brown slightly, add the dry spices. Stir well to coat, for about 1 minute.

Add the yam, zucchini and carrots, stir to coat, then add the water. Simmer, covered, for 10 minutes, or until the vegetables have softened, stirring occasionally. Add the turkey meat and currant; simmer for an additional 8-10 minutes. Adjust the seasoning to taste with salt and pepper. Add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and cook for a few minutes to thicken it.

Serves 4-6

Ras el Hanout

"Ras el hanout" translates from Moroccan into “head of the store.” This spice mixture can sometimes contain as many as 50 different spices. It is an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3 ½ Tsp

2 tsp. ground Ginger

2 tsp. ground Coriander

1 ½ tsp. ground Cinnamon

1 ½ tsp. freshly ground Pepper

1 ½ tsp. ground Turmeric

1 ¼ tsp. ground Nutmeg

1 tsp. ground Allspice

1/4 tsp. ground Cloves

Combine all ingredients; store in an airtight container.

Sylvie's Favorite Spring Greens

By Sylvie Ryan, our Culinary Educator

April has finally arrived and I find myself craving fresh greens and salads rather than the soups I’ve been enjoying throughout the winter. This time a year it’s easy to see that nature is very much in transition, but the vegetables that are available in our Produce Department are just the teasing signs of the wonderful abundance yet to come. Greens such as sorrel, kale and dandelion are just so inspiring! They give me a new-found creativity in the kitchen. Here some of my favorite ways to use them.

Creamy Cole Slaw with French Sorrel

I originally made this recipe for an in-store demo. I was very pleased when Roben Latham, our Produce Manager, suggested that I use French Sorrel in cole slow to add a hint of tartness that is absolutely refreshing and delicious. Sorrel is very versatile— try adding it raw to salads, or coarsely chop it and add it at the last minute to any soup. It’s also particularly tasty in cream sauces, and pairs perfectly with grilled salmon.

5 cups thinly sliced Green Cabbage
3 cups thinly sliced Red Cabbage
2 cups shredded Napa Cabbage
2 Carrots, julienned
½ Red Onion, thinly sliced
1 cup thinly sliced French Sorrel
1 Tbsp minced Garlic
1 cup Small Planet Organic Garlic Herb Dip and Spread (available in our Produce Department)
2 Tbsp Honey
2 Tbsp Rice Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Fresh Ginger
Salt and Pepper to taste

In a large bowl, toss together the cabbages, carrots, red onion, and sorrel.

In a separate bowl, mix together the garlic, Garlic Herb Dip and Spread, honey, vinegars, fresh ginger, salt and pepper. Whisk the ingredients together to obtain a mayonnaise style sauce.

Add to the sauce to the cabbage mixture and toss well. You may need to adjust the seasoning. Place in the refrigerator for about one hour. Enjoy! Serves 6.

Quick Roasted Kale Salad

I never tire of such delicious and unique greens. I make this dish at least once a week and find it very satisfying served as a light dinner fare, with a couple slices of good whole grain bread.

2 bunches of Kale (preferably purple), washed and patted dry
2 Tbsp Balsamic vinegar (you may use fresh squeezed lemon juice instead)
1 Tbsp Walnut oil
2 Tbsp shaved Parmesan Cheese
Salt and Pepper to taste

Preheat the oven at 400 degrees F. Spread the kale onto a baking sheet and bake for 20-25 minutes, or until the edges are starting to crisp. Remove from the oven and place on a large serving dish. Sprinkle with the walnut oil, balsamic vinegar, salt, pepper, and the parmesan. Voila.

Dandelion

I remember picking these greens in fields with my grandmother when I was a child. She truly taught me to appreciate very potent and different flavors, though I instantly loved the bitterness of the leaves. Dandelion greens are perfect in salads, or sauteed in olive oil and served as a side to meat or fish.



Roasted Beet, Rhubarb, and Orange Salad

A note from Sylvie: I love Rhubarb's tartness! It is very versatile and can be used either with sweet or savory dishes. The trick is to balance the flavors with sugar while cooking it.

Serves 6

4 Red Beets (2-2 ½-inch-diameter)
4 Yellow Beets (2-2 ½-inch-diameter)
4 Tbsp extra-virgin Olive Oil
Coarse Kosher salt
3 cups Water
½ cup Sugar
1 lb trimmed Rhubarb Stalks, sliced diagonally into ½ thick pieces
3 Large Oranges
2 Tbsp Rice Vinegar
1 Tbsp fresh Lemon Juice
1 Tbsp minced Shallot
1 tsp Honey
3 cups Watercress Sprigs or Baby Spinach
1 ¼ cups coarsely crumbled Feta Cheese (about one 7-ounce package)
Fresh Chervil Leaves (optional)

Preheat the oven to 400 degrees. Place the whole beets on large sheet of foil. Drizzle with 1 Tbsp olive oil; sprinkle with Kosher salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.

Bring the water, sugar, and a pinch of salt to simmer in large saucepan, stirring until sugar dissolves. Add the rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using a slotted spoon, transfer rhubarb to a platter and cool completely.

(Beets and rhubarb can be made 1 day ahead. Cover separately and chill.)

Finely grate enough peel from 1 orange to measure ½ tsp; transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 Tbsp orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 Tbsp olive oil into bowl with orange peel and orange juice mixture. Season with salt and pepper.

Arrange watercress or spinach, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Sylvie's Roasted Vegetable Gazpacho

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator

Serves 10

5 Red Bell Peppers, halved and seeded

4 lbs. Plum or Roma Tomatoes, whole and washed

4 medium Red Onions, peeled and roughly sliced

6 Garlic Cloves, peeled and crushed

1 Tbsp. Extra-Virgin Olive Oil

½ cup Water

3-4 Tbsp Red Wine Vinegar

1 Tsp Hot Sauce (you may use Tabasco)

Salt and Pepper to taste


Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!

Grandma Hélène's Green Beans

From Sylvie Ryan, the Boise Co-op's Culinary Educator


My grand mother made this recipe for larger family gatherings. It accompanies roasted chicken very well, but would be a good plate companion for any roasted meat dish. It is so quick and easy to make and the flavors of slowly cooked onions with garlic and tomatoes are delicious and very fresh.

Serves 8-10

2 Lbs. String Beans (You may use Green Beans cut in half)

1- 2 Tbsp Olive Oil

1 Large Yellow Onion, minced

4-5 Garlic Cloves, crushed and minced

1 Large Tomato, cubed

½ cup Vegetable Broth

Salt and Fresh Ground Pepper to taste



Wash and trim the beans. Set aside.

In a large skillet heat the oil over medium heat and add the onions. Sauté the onions until tender, but not browned, about 5 minutes. Add the garlic and tomatoes and cook for an additional 5 minutes, lower the heat if needed, the mixture has to simmer. Add the vegetable broth, the beans, salt and pepper, cover and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and serve. Bon appétit!

Arugula Pear Salad

3 ripe Pears

juice of 2 Lemons

1/3 cup dried Cranberries

1/3 cup Pecans, toasted and chopped

1/2 cup Apple Cider

1 tbsp Apple Cider Vinegar

1/3 cup Honey

1/4 cup extra-virgin Olive oil

1 bag (6 ounces) Arugula

Black pepper and sea salt



Preheat the oven to 375 degrees.

Cut the pears into slices, about 6 slices per pear, removing the cores and seeds.

Whisk the apple cider, vinegar, lemon juice, honey and 1 tbsp olive oil in a bowl.

Toss the pears with the mixture and arrange them core side up in a baking dish.

Bake the pears, basting every 5-10 minutes with the apple sauce mixture, until tender, about 40-50 minutes. Remove and let cool to warm or room temp.

Whisk together the remaining olive oil and 1/2 cup of the basting liquid. Toss with the arugula with the dressing, pecans and cranberries and divide among 6 plates. Top each salad with 3 pear slices, season with salt and pepper.

Beet and Cabbage Salad

Ingredients:

• 2 tablespoons Sherry Wine Vinegar

• 2 teaspoons Gluten-Free Dijon Mustard

• 10 tablespoons Safflower Oil

• 3 large raw Beets, peeled, coarsely grated

• 1/4 cup distilled White Vinegar

• 1 tablespoon Wheat-Free Tamari

• 1 tablespoon Sugar

• 6 cups very thinly sliced Green Cabbage

• 2 tablespoons chopped fresh Mint

Preparation:

Whisk vinegar, mustard, wheat-free tamari, and sugar in another large bowl. Gradually whisk in oil, then mix in beets. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Pear-Beet Salad with Lemon-Ginger Dressing

A colorful, hearty, juicy salad! Quick, easy, and oh so yummy! This salad contains about 250 calories!

• 2 Pears, chopped
• 1 small Beet, grated
• Juice of 1/2 small Lemon
• 2 tablespoons fresh grated Ginger (more or less if this amount doesn't suit your tastes)
• 1-2 tablespoons chopped raw Walnuts/Pecans (optional)

 In a small to medium-sized bowl, toss all of the above ingredients--that's it! Chop, toss, and eat!
(Feel free to substitute apples for pears in this recipe.)

Soupe du Jour

A note from Sylvie:

I find that I have strange combinations of leftover vegetables and fresh herbs in my fridge at times. I love the challenge of trying to use them, and even though it is a trial and error process, it can sometimes turn out to become a delicious and original new recipe. I decided to use Tahini sauce in this soup. I remembered my friend Moshit, from Janjou Patisserie, mentioned using it as a creamy thickener in one of her soup recipe. I was intrigued and decided to give it a try. I really loved the tanginess and texture it added. It also made this “leftover” soup taste unusual and somewhat exotic!


In my fridge:

1-2 Tbsp Olive Oil

1 Yellow Onion, minced

2 small Shallots, minced

2 Leeks (white parts), finely chopped

1 Red Pepper, cubed

1 Fennel Bulb, finely chopped

1 medium Yam, peeled and cubed

1 cup Watercress, chopped

1 cup Spinach, chopped

1 cup Parsley, finely chopped

1 ½ Tbsp Roasted Tahini Sauce


In my pantry:

1 Tbsp Low-sodium Tamari Sauce

1 15 oz can Garbanzo Beans

6 cups Organic Vegetable Broth


I also used:

2 Garlic cloves, crushed and minced

¼ tsp Turmeric

½ tsp Cayenne Pepper (If you like it spicy)

½ tsp Pepper Flakes

In a large pot sauté the onion for 5 minutes, or until tender. Add the leeks, shallots and garlic, and cook for another 10 minutes over medium-low heat. Add the yam, red pepper, fennel bulb, spices, salt and pepper. Stir and cook for 5 minutes.

Pour the broth over the mixture and add the tamari sauce,garbanzo bean, spinach, and watercress. Simmer covered for 20-25 minutes. Turm off the heat and let sit for 5 minutes. Right before serving stir in the tahini sauce. Voilà!

Jicama Orange Salad

• 4 Oranges

• ¼ teaspoon Ancho Chili Powder

• Kosher Salt and freshly ground Pepper

• 3 Tablespoons Extra Virgin Olive Oil

• Juice of 1 Lime

• 1 medium Jicama, peeled and diced

• 3 Scallions, chopped

• 2 Tablespoons fresh Cilantro

• Seeds of ½ Pomegranate


Peel and segment the oranges with a paring knife. Squeeze the empty membranes over a large bowl to release the juices.

Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Sautéed Kale with Smoked Paprika

By Liz Allred

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.


Ingredients:

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil

1 medium onion, chopped (about 1 cup)

1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot

Pinch of dried crushed red pepper

Salt

Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.

Baby Bok Choy with Cashews

2 Tbsp Olive Oil

1 cup chopped Green Onions, including green ends

3 cloves Garlic, chopped

1 pound Baby Bok Choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

½ teaspoon Dark Sesame Oil

 Salt

½ cup chopped, roasted, salted Cashews

Directions: Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Serves 4.

Mediterranean Bruschetta Topping

From Co-op Member Elizabeth Dickey

Thank you, Elizabeth!

Ingredient amounts should be viewed as guidelines that may be varied according to taste.  Chopped Italian parsley and /or hot pepper flakes may be added.

14.5 oz jar  Artichoke Hearts in water, drained

½ cup  Brine cured olives, pitted – I used Kalamata

1 clove  Garlic, minced

1/3 cup  Fresh basil leaves, torn

1/3 cup  Extra Virgin Olive Oil

¼ cup   Balsamic Vinegar

2 - 14.5 cans Diced Tomatoes, drained  (I used 1 can Muir Glen Organic Diced Tomatoes with Basil and Garlic, plus 1 can Muir Glen Organic Fire-Roasted Diced Tomatoes)

¼ cup  Capers, drained


Combine first six ingredients (Artichokes through Balsamic Vinegar) in a food processor.  Pulse until it becomes a coarse puree.

Transfer ingredients into a non-metallic bowl.  Stir in diced tomatoes and capers.

Ready to eat right away, or may be allowed to sit to allow the flavors to meld.

Organic Edemame Salad

To prepare the beans:
Rinse beans well. Soak overnight for shorter cooking time.  Bring to a boil 2 cups of beans in 6 cups of water and simmer for 60-90 minutes. (150 minutes unsoaked)

Dressing:
5 tablespoons rice wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, zest and juice
2 tsp cumin
1 tablespoon chipotle
2 tablespoons of wheat-free Tamari
3/4 teaspoon salt
1 tsp pepper
2 cloves garlic, minced
Wisk all ingredients in a bowl and set aside.

Veggies:
1 pound frozen shelled edemame (thaw)
3 cups frozen corn kernels (thaw)
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
2 cups Organic Turtle Black Beans
1 red bell pepper, diced

Mix prepared veggies in a bowl, pour dressing over veggies and mix well. Serve chilled or immediately. Garnish with fresh sliced lime and a sprig of cilantro.

Green Rice and Grilled Asparagus Salad

1 pound Asparagus - trimmed
1/4 cup Olive Oil
1 Yellow Pepper - seeded and cut in half
1 Red Pepper - seeded and cut in half
¼ cup Orange Juice - plus more if needed
1 clove Garlic - chopped
2 Tablespoons fresh grated Ginger
2 Tablespoons Honey
½ Orange - the zest only
1 Orange - segmented and cut up
¼ teaspoon Wasabi Powder
1 cup Jade Rice
¾ teaspoon Salt
1/3 cup Mixed Nuts, optional

Heat the grill to medium.

Cover and grill the asparagus until lightly browned and crisp tender. Grill the peppers until the skin is blackened all over, about 7 minutes.

Cut the asparagus and the peppers into bite-size pieces.

In food processor or blender, combine the olive oil, orange juice, garlic, ginger, orange zest, honey, and wasabi powder. Process until smooth. Set the dressing aside.

Cook the rice according to the directions below. Add the salt to the rice.

Transfer the cooked rice to large bowl and toss in asparagus and peppers.Pour the dressing over hot rice add veggies and stir.

Preparation and Cooking Instructions for Jade Rice:
Bring  1 ½ cups water or stock to a boil. Add 1 cup of Jade Rice, 2 Tbsp butter or olive oil (optional), and stir. Cover tightly and return to boil. Reduce heat and simmer. Cook for 18-22 minutes. Let rest covered for 5-7 minutes until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables.

Isabel's Avocado Sandwich

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

• One small Avocado
• One tablespoon finely chopped Onion
• Pinch of Rubbed Sage
• One to two teaspoons Lemon or Lime Juice
• Salt and Pepper to taste
• Two slices lightly toasted Bread (I like Classic Rye from Co-op)
• Two bread slice-sized Cheddar Cheese
• One large Roma Tomato, sliced

Mash avocado and combine with onion, sage, juice and salt/pepper. Spread mixture on toasted bread slices, add cheddar cheese to each and top with tomato slices. Run under the broiler for a minute or so(I like to lower the broiler rack to allow cheese to melt completely without burning the bread.)

Serve with - you guessed it! - Tabasco! and maybe chips.

These are easy, quick and can even be reheated.

Multi-Color Bell Pepper Tatin

By Sylvie Ryan, Boise Co-op Culinary Educator

Editor's Note: Sylvie prepared this dish for her French Bistro class, and it's one of the best things I've ever eaten in my entire life! I've played with it at home and it takes well to all kinds of creative modifications. For instance, I think everything is better with caramelized onions, so I usually add some between the peppers and the olive tapenade. This is a GORGEOUS tart that will knock the socks right off your dinner guests, and is great for all us hungry vegetarians!  ~Linda


Serves 4-6

Preparation: 30 minutes

Cooking time: 1 hour 

• 1 Ball of Pizza Dough
• 6 Bell Peppers (2 Green, 2 Red, 2 Yellow or Orange)
• 4-5 oz Black Olive Tapenade
• 4 Tbsp Grated Parmesan
• 2 Tbsp Olive Oil
• 3 tsp Fresh Thyme, chopped
• Salt and Pepper 

Turn on the oven grill or broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet, open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them. When they are cooked, place them in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, which will help the peeling process. Carefully peel the peppers.

Preheat the oven to 375 degrees F. Line a pie dish with parchment paper, spray or brush with olive oil. Arrange the peppers in a star shape, alternating the colors. Cover with the tapenade and the Parmesan cheese and thyme. Drizzle most of the olive oil, reserve some for the garnish.

Spread the pizza dough, large enough so that it will cover the vegetable. Tuck the side in, then, with a fork, pick the dough so that the steam can escape.

Bake in the oven for 35-40 minutes. Let stand for 5 minutes before reversing onto a plate. Top with the remaining olive oil, add some thyme to garnish.

Grapefruit, Avocado and Kumquat Salad

Original recipe and photo from pickycook.com, via our friends at OrganicGrown.com. Thanks to Robin Latham and Robin Zimmerman for submitting this fabulous salad to our blog!

4 Tbsp Extra Virgin Olive Oil

1 to 2 Tbsp. Lemon and Lime Juice (mixed together)

1 tsp. Lemon and Lime Zest (mixed together)

Pinch of Salt

Freshly Ground Pepper

2 large Grapefruit, peeled and seeded, sectioned into wedges with the outer membranes removed

2 Avocados

Mixed Baby Greens

2 or 3 Kumquats, sliced very thin


Whisk olive oil, zest and juice together. Add salt and pepper to taste and set aside. Cut the avocados in half, remove the seeds and carefully peel off the skin. Cut each half into 4 - 6 thick slices.

Toss grapefruit sections and avocado (gently) in some of vinaigrette. Toss the greens with the rest of the vinaigrette. Place mixed greens on a plate, arrange the grapefruit and avocado on top of the greens and scatter kumquats on top.